If there’s one dessert I can’t say no to, it’s chocolate Swiss roll!
I used to have such a nightmare making these when I was younger, but after my strawberry and cream Swiss roll (recipe here) was such a success, I have become quietly confident with it!
Thats why I’ve put together this fool proof recipe, to help other people like me.
The main bits of advice I could give you when making this Swiss roll are:
– Follow this recipe carefully!
– Make sure the mix is evenly spread out in the tray before you put it in the oven.
– Keep an eye on it through the door while it’s in the oven, but do not open the door until you think it’s done.
– After you’ve removed the cake from the oven and the tray, allow it to cool just slightly, before rolling it up into position. It should be warm, but not hot.
– If it doesn’t work the first time, don’t give up! Not everybody’s ovens are the same, some require a slightly different temperature and slightly different timings, so you may need to make some adjustments.
– and the BEST piece of advice I can give, is don’t eat it all at once, you might become ill (as tempting as it is).
Here’s how I made my chocolate Swiss roll
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4 oz Caster Sugar
4 oz Self Raising flour
2 tbsp cocoa powder
Filling and Decoration
6 oz butter/margarine
12 oz icing sugar
2 tablespoons cocoa powder
What you’ll need to make this Swiss roll
Swiss Roll tin
Swiss Roll Cake
Prepare by greasing and lining a Swiss roll tin and preheating the oven to 180 degrees C.
1. Firstly, add eggs, caster sugar and 1 tsp vanilla extract to a mixing bowl and mix with an electric hand whisk until pale and frothy.
2. Add the flour and mix with the whisk on a low setting.
3. Pour the mixture into the lined Swiss roll tin and tip to the sides so that all corners are filled.
4. Bake on the middle shelf in the oven for 10 – 12 minutes or until golden.
5. Remove the cake from the oven and turn onto a sheet of greaseproof paper.
6. Peel off the other piece of greaseproof paper from the cake.
7. Leave to cool slightly before rolling up the sheet of cake into a roll. Leave to cool fully in this position so that the roll keeps its shape.
1. In a mixing bowl, whisk together the icing sugar and butter/margarine until a smooth paste is formed.
2. Add 2 tablespoons cocoa powder and continue to mix until combined.
3. Once cooled, unroll the cake and spread the chocolate cream over the area, but leave about an inch around the outside.
4. Roll the cake back up, but this time without rolling the paper with it. Keep rolling until the paper is completely off.
5. Cut about half an inch off each end in order to tidy it up.
1. Take 2 tablespoons Belgian chocolate sauce and microwave for 15 seconds, until it becomes a liquid.
2. Drizzle the chocolate from side to side of the cake roll.
3. Finally, add some chopped strawberries to the top and sides of the Swiss roll for decoration.
If you liked this, you may also like my strawberries and cream Swiss roll! Find the recipe here.